Gazpacho Andalouse

Prep:

45 m

Cook:

0 m

Ready in:

45 m

Yum

Only ripe tomatoes can be used for the recipe so make sure you use the best you can find!

Save

Print it

Servings: 8

Fresh tomatoes

4, large, peeled, diced

English cucumber

½, peeled, finely diced

Red bell pepper

½ cup, finely diced

Green onion

¼ cup, minced

Jalapeno pepper

1, large, seeded, minced

Garlic

2 cloves, minced

Salt

1 tsp.

Ground cumin

½ tsp.

Dried oregano

1 pinch

Cayenne pepper

1 pinch (or to taste)

Black pepper

to taste, freshly ground

Cherry tomatoes

1 pint

Extra-virgin olive oil

¼ cup

Lime

1, juiced

Balsamic vinegar

1 tbsp.

Worcestershire sauce

1 tsp.

Salt

to taste

Ground black pepper

to taste

Fresh basil

2 tbsp.

Combine the first 6 ingredients (from tomatoes to garlic) in a large bowl. Add the next five ingredients (from salt to black pepper) and stir well.
Place the next five ingredients (from cherry tomatoes to Worcestershire sauce) to a blender, cover, and puree until smooth.
Using a strainer, pour the pureed mixture into the tomato mixture. Stir well to combine.
Put the 1/3 of the tomato mixture to the blender, cover, and puree until smooth.
Return the pureed mixture to the tomato mixture, stir well, cover, and chill for about 2 hours.
Season the soup with salt and black pepper, ladle into bowl, top with basil, and serve.

Support TastyCookery project and get TastyTales for free

Support project

Review

Read all reviews ()

Irresistible Peach Cobbler

Use fresh peaches in summer or replace them with canned ones!

Onion Tomato Soup

Spare just 5 min to prepare this creamy tomato soup!